Nutrition at Home Satsumas are part of the mandarin orange family, which also includes clementines and tangerines. They are identified by their smooth, lightly attached skin, known as “zipper-skin,” that makes them easy to peel. Satsumas are often eaten as a snack out of the hand but can be added to salads, smoothies and stir-fries. • Satsumas are mostly grown in (1) Jackson and (2) Collier counties, but they are also found in some parts of central and northern Florida. • Satsuma mandarins may have originated in China, but it was first reported in Japan more than 700 years ago. They were first recorded in Florida in 1876 by George R. Hall. • Satsumas have very few, if any, seeds and up to a dozen segments. As a satsuma matures the rind becomes increasingly bumpy. • Satsumas are an excellent source of immune-boosting vitamin C. • The satsuma is parthenocarpic (develops fruit without fertilization, often resulting in the production of seedless fruit) and does not require pollination by other citrus cultivars. • The white citrus flowers are considered the “perfect flower” because they obtain both male and female parts. • Satsumas are one of the first citrus varieties to ripen. The longer satsumas are left on the tree, the sweeter they will become. • 1 bunch curly kale – washed and dried • ½ cup Florida citrus juice • 3 tablespoons extra virgin olive oil • 1 clove minced garlic • 1 tablespoon fresh squeezed Florida lemon juice • 1 tablespoon apple cider vinegar • 1 tablespoon Florida honey • Salt and pepper to taste • 1 cup Florida citrus segments • 1 cup sliced Florida strawberries • ½ cup sunflower seeds (optional) Classroom Recipe Kale Salad with Citrus Dressing Serves 8-10 Did You Know? Florida Farm to School FACT SHEET 1. Strip kale leaves from the stem and tear into bite size pieces. Place pieces in gallon zip-lock bag. 2. Put tangerine juice, extra virgin olive oil, garlic, lemon juice, vinegar, honey, salt and pepper in a glass jar with a tight fitting lid. Shake vigorously until mixed. 3. Pour dressing into bag with kale and massage until evenly distributed. 4. Place kale in bowl and top with Florida citrus segments, sliced strawberries and sunflower seeds. This institution is an equal opportunity provider. F F l lorida orida SATSUMA SATSUMA 1 1 2 2 Florida Department of Agriculture and Consumer Services